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Gochugang Chicken bowl

Good for dietary types:

White Meat

Download the print version here

Prep Time:

10 minutes

Cook Time:

25 minutes

Difficulty level:

Easy

Serves: 

6

Nutrition

Sodium:

543.5mg

Calories:

571

Protein

50.3g

Potassium:

966.5mg

Fibre:

4.6g

Carbohydrates:

38.3g

Fat:

22.3g

Saturated Fats:

5.8g

Polyunsaturated Fats:

2.5g

Monounsaturated Fats:

3.2g

Sugar:

10.3g

Vitamin A:

51.8%

Vitamin C:

133.5%

Calcium:

11.6%

Iron:

22%

About the Recipe

​

Ingredients

  • 1kg chicken thighs, skinless and boneless

  • 2 tbsp of gochujang paste

  • 1 tbsp soy sauce

  • 1 tbsp honey

  • 1 tbsp of sesame oil

  • 2 cloves garlic

  • 1 tsp grated garlic

  • 250g basmati rice

  • 300g baby potatoes (boiled)

  • 4 large eggs

  • 2 spring onions

  • 25g sesame seeds

  • 1 onion

  • 150g spinach

  • 1 red pepper

  • 1 broccoli head

Preparation

  1. Mix the gochujang, soy sauce, honey, garlic and ginger together.

  2. Cut the chicken into small bite sized pieces and fry with sesame oil, set aside and fry the onions in the same pan and after a few minutes add the peppers and broccoli.

  3. Cook the rice in another pan according to packet, usually about 12-15 minutes, boil the eggs in their shells at the same time.

  4. Then go back to the chicken and add the gochujang paste, stirring and add the already boiled potatoes to warm through.

  5. Once everything is cooked divide the rice into 4 bowls, and the chicken gochujang along side it and peel the egg and place on the side.

  6. Feel free to add a little bit more soy sauce over the rice and egg, sprinkle with spring onion and sesame seeds.

  7. This is another meal that heats up well the following day.

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